Beer can chicken

The Australian Women's Weekly - - Summer Cooking -



1.6kg whole chicken

2 tea­spoons fen­nel seeds 2 tea­spoons sweet pa­prika 1 tea­spoon ground cumin 1 tea­spoon Mex­i­can chilli pow­der 1 ta­ble­spoon brown sugar

1 ta­ble­spoon sea salt flakes

1 tea­spoon freshly ground black pep­per 2 ta­ble­spoons ex­tra vir­gin olive oil 1 tea­spoon finely grated lemon rind 1 ta­ble­spoon lemon juice

473ml can beer, at room tem­per­a­ture

1 Pre­heat a cov­ered bar­be­cue with all burn­ers on low and hood closed un­til tem­per­a­ture reaches 240°C (220°C fan-forced), or fol­low man­u­fac­turer’s in­struc­tions.

2 Pat chicken dry in­side and out with pa­per towel. Pound fen­nel seeds us­ing a mor­tar and pes­tle. Com­bine crushed seeds with spices, sugar, salt and pep­per in a small bowl; stir in oil, rind and juice. Rub spice mix­ture over chicken and in­side the cav­ity.

3 Pour ½ cup (125ml) of the beer out of the can; re­serve for an­other use. Place can in cen­tre of a medium dis­pos­able foil roast­ing pan lined with crum­pled foil. Use crum­pled foil to hold beer can up­right. Place chicken up­right on beer can, push­ing can into the chicken cav­ity. Place pan in cen­tre of the bar­be­cue; turn burn­ers off un­der­neath chicken, leav­ing other burn­ers on low. Cook with hood closed for 1 hour 10 min­utes, ro­tat­ing half­way through, or un­til golden all over and juices run clear.

4 Cover chicken loosely with foil; rest for 15 min­utes. Re­move can from chicken just be­fore serv­ing. Serve with roasted toma­toes and char­grilled lemon halves, if de­sired. Not suit­able to freeze or mi­crowave.

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